Pastry

CTIA Innovation In Pastry Programme

Course Overview

This intensive, practical course will give you hours of hands-on training and invaluable skills needed to run a pastry business, or give you foothold in the competitive world of patisserie.

The first module takes students on an in-depth journey into the world of bread. It covers specialised, technical aspects such as desired dough temperature; creating and tending to starter dough; and perfecting the production of various types of artisanal bread.

Subsequent modules focus on various chocolate products – such as bonbons, truffles and ganache; and sugar work ranging from candied fruit and halva to nougat and Turkish delight. These modules also include working with gelatine to produce sought-after confectionary such as entremet cakes.

The programme also covers ice cream: from buttered popcorn gelato to spicy pineapple and tequila sorbet, and advanced pastry products like cronuts, petit fours and Japanese cheesecake.

Kick-start your career

The Academy reserves the right to change the training delivery schedule to meet the daily operational requirements and to adjust or upgrade the syllabi, study material and accreditation body in accordance to any new requirements as determined by the Department of Higher Education and Training and/or in the event of any new developments and changes within the Academic field.